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Fresh, firm truffles, thinly shaved over warm pasta are a true joy to the senses. Their pleasing aroma and subtle nuances of flavor are released by the gentle warmth of freshly cooked pasta.
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There is nothing quite like a fresh truffle. It has a wild, earthy flavor which is at its best when seasoned sparingly and served with neutral flavors. Truffles are rare. For this reason, too, they bring something exotic and special to your table. This recipe is adapted from one by Emeril Lagasse. The secret to it is very simple seasonings.
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An easy preparation that belies its elegant flavor.
Deglazed with white wine, dressed with a tender, succulent
slice of ham, then topped off with truffles. This recipe is
adapted from one by Mario Batali, who knows how to treat a
chicken.
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An elegant extravaganza of tastes and textures. The extra work is well worth the end result. Perfect if you want to impress or for a romantic or special occasion.

Wonderful as lobsters taste served with plain melted butter, they shine when accompanied by these amazingly flavorful ingredients. Beets, you ask? They seem to be a perfect marriage! Truffles can only enhance what is there as well.

Eggs and truffles have a particular affinity for one another. This elegant dish makes a wonderful first course for a fancy dinner when you want to show off a little. The rich, smooth custard makes a perfect backdrop for the earthy flavor of fresh truffles.

Note: To get the most flavor out of your precious truffles, always use a sharp truffle shaver
or mandolin to cut the truffle into paper-thin slices, just before serving.
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